Grilled Portobello Salad

Name: Grilled Portobello Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 Servings
Ingredients: 1/2 cup (120 milliliters) balsamic vinegar; 1/4 cup (60 milliliters) olive oil; 1 tablespoon (15 milliliters) honey; 1/2 teaspoon ground black pepper; 2 garlic cloves; 1/2 cup (120 milliliters) olive oil; 1/4 cup (60 milliliters) freshly squeezed lemon juice; 1 teaspoon (5 milliliters) Dijon mustard; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 4 portobello mushrooms; 1 head romaine lettuce; 10 cherry tomatoes; 1 avocado; 4 ounces (113 grams) goat cheese

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Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4 Servings
Course
Salad
Cuisine
International

Grilled Portobello Salad

Iris Warren

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A recipe for a Grilled Portobello Salad! Marinated portobello mushrooms are grilled until tender and paired with a light, lemony salad.

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Ingredients

Servings

Marinade:

1/2 cup (120 milliliters) balsamic vinegar
1/4 cup (60 milliliters) olive oil
1 tablespoon (15 milliliters) honey
1/2 teaspoon ground black pepper
2 garlic cloves peeled and minced

Dressing:

1/2 cup (120 milliliters) olive oil
1/4 cup (60 milliliters) freshly squeezed lemon juice
1 teaspoon (5 milliliters) Dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Salad:

4 portobello mushrooms
1 head romaine lettuce
10 cherry tomatoes
1 avocado peeled, pit discarded, and diced
4 ounces (113 grams) goat cheese crumbled

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Instructions

To make the marinade:

In a medium, wide bowl, whisk together the balsamic vinegar, olive oil, honey, black pepper, and garlic.

To make the dressing:

In another bowl, whisk together the olive oil, lemon juice, dijon mustard, salt, and black pepper. Set aside at room temperature while you prepare the remaining ingredients.

To prepare the salad:

Remove stems so the mushrooms lie flat. Place each mushroom in the marinade for 3-5 minutes per side.
Preheat grill to medium heat while mushrooms are soaking.
Place mushrooms on grill top side down and cook until darkened, about 5 minutes. Flip and cook the other side until golden.
Remove from the pan and place on a rimmed plate to cool. Brush the tops with a little more of the marinade.
Once cool enough to handle, slice into strips.
In a large bowl, tear lettuce into bite size pieces.
Slice the cherry tomatoes into halves and toss with the lettuce.
Divide the salad among four serving bowls and top each with the avocado and goat cheese.
Add the grilled portobello mushroom strips and serve immediately with the lemon dressing (stir again to blend before adding).